Eggplant are one of my favorite vegetables, ehem FRUITS. Yes, Eggplants are indeed fruits. A concept that is hard to wrap my head around. But regardless they are scrummy. And highly overlooked if you ask me. There always seem to be excess amounts of eggplant in my markets. I think perhaps this could be because some might be a little intimidated by this curvaceous and vibrant fruit, unsure of what to do with them.

I say what can’t you do with them! From roasting to grilling to sauteing they’re completely versatile. You can peel their skin or not, up to you. If you do peel it, I find it’s best to do it with a knife, works much better than a vegetable peeler {at least for me}. Simply lob off the top and bottom and stand it up straight and then peeling is a snap just follow the curves.

My middle man gave me Giada’s {because we’re on a first name basis, me and the rest of the world LOL} new cookbook, Giada At Home, for my birthday. He’s sweet like that ; ) While flipping through it I noticed her recipe for Roasted Eggplant and White Bean Crostini and this recipe was inspired by hers. I’m never one to follow a recipe completely, I just can’t help myself!

You start off by roasting the Eggplant, which you could even do well ahead of time because you’ll need it to cool down before combining the remainder of ingredients. Making it a perfect appetizer for an hors d’eoveurs party or even just for company! And then because we can’t stop with just a spread you’ll add some Prosciutto which makes everything bettah no? Swoon! I thought about crisping the prosciutto and sprinkling it on top, which I might try next time! How bad could it be right? It’s Prosciutto!

Baci!

Recipe Inspired by Giada’s Roasted Eggplant and White Bean Crostini from her cookbook, Giada At Home

Just made this today (had it bookmarked on foodgawker). Delicious! Glad I didn’t over-roast the eggplant because otherwise it gets a bit of a burning taste; but the spread was creamy yet tangy and went well with the salty prosciutto!